Poached salmon with pink grapefruit & basil sauce

• pink grapefruit↗1
• hollandaise sauce1batch

  (see 'Goes well with' below)

• fresh basil↗8large leaves

  finely shredded

• bay leaves↗2
• fresh thyme↗3sprigs
• onion↗½ small

  sliced

• wine↗3 tbsp tbsp

  vinegar

• skinned salmon fillets4

  (about 120g each)

Step-by-step instructions

1. 1

   Top and tail the grapefruit, then slice off the peel and pith. Cut through the membranes to release fine segments. Catch these in a bowl, along with any juice. Stir the segments into the hollandaise along with a few tbsp of juice and the basil. Set aside.

2. 2

   Boil 1 litre water in a wide shallow pan with the herbs, onion, vinegar and seasoning for 5 mins. Put in the salmon, pour over extra water to cover and poach gently until just firm, about 7 mins. Remove and drain, then place on plates. Spoon over the sauce and serve with a green salad and potatoes.